This microbe is Thermus brockianus, it is a microbe that lives in extreme environments such as, low saline solfataric springs and can live over a temperature range from 30 degrees celsius to over 94 degrees celsius. Since it lives in places with high temperatures, I place them in a pot on top of a stove.

Canadian ice wine: Yeast strain N96
Ice wine is a type of wine that is made from grapes that have been harvested while still frozen on the vine. This increases the concentration of the sugars and acids that are able to be extracted from the grapes when they are pressed. Even though yeast use this sugar as their food, unfortunately the high concentration of sugars puts a lot of osmotic pressure on the cell’s membrane. (It’s like what happens when you put salt on a slug; the highly concentrated ions can draw water away from the yeast cell, causing them to shrivel up.) Certain strains of yeast such as yeast strain N96 are more suitable for making ice wine due to their ability to better resist this effect.

Sourdough bread: Lactobacillus sanfranciscensis
The addition of this lactic acid bacterium into bread starter makes bread with a slightly sour taste due to the production of lactic acid. As sourdough bread was the main type of bread made and consumed in California during the Gold Rush, sourdough bread remains even today a part of San Francisco’s culture. Though Lactobacillus sanfranciscensis is not unique to sourdough made in San Francisco, it was first isolated from bread in that region.

Stinky tofu: Lactobacillus capillatus
Stinky tofu is a type of fermented tofu which is quite… stinky. It was supposedly invented in China during the Qing Dynasty (1600s-1900s) but is quite popular nowadays as a street food. Unlike breads, there is no standard starter culture for making stinky tofu. Thus different regions will have their own unique mix of microbes used to make stinky tofu.

Kimchi: Pediococcus pentosaceus
Kimchi is a traditional Korean fermented vegetable dish, and is so important to the culture that it has been named Korea’s national dish. It is a very healthy dish that contains a lot of dietary fiber and vitamins, as well as many types of lactic acid bacteria.

The source for the information presented above is from the following websites and journal articles:

I love love loveee Moyashimon (what can I say, I'm a science nerd XD) so I had to give this my all. Though I'm no microbiology expert, I did some research (sorry, used Wikipedia some... :P) to keep with Moyashimon's theme of educating its watchers about microbiology. The microbes are made with construction paper and markers.